Cod fish is sometimes referred to as the “Chicken of the Sea,”
as it’s a mild flaky fish that easily takes on the flavors of its
seasonings.
Instead of deep-frying the cod for our fish tacos, I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection. The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.
Instead of deep-frying the cod for our fish tacos, I coated the fish with a spicy ancho chile rub and Bill grilled them to perfection. The fillets were on the thin side so they would grill quickly, while he used a grill basket to enable flipping them easily, without breaking.
These tacos pack more than just a little heat, thanks to ground ancho chile pepper and jalapeño peppers. They’re later tempered with cabbage, and tomato salsa when you eat them, but use a light touch, if heat isn’t your thing.
I make my own salsa, as most store bought salsa contains cilantro, and that only gets through my kitchen door by mistake.
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| Ready to grill! Mmmmm! |
This is comfort food with no feeling guilty eating it!
Spicy Cod Tacos with
Tomato Salsa
For the cod fillets:
1 pound cod fillets
1 tablespoon olive oil
½ teaspoon dried oregano
2 teaspoons smoked paprika
1 teaspoon ground ancho chile pepper
1 teaspoon garlic powder
1 teaspoon ground coriander
½ teaspoon salt
1 teaspoon coarse ground black pepper
8 flour tortillas
Garnish:
1 cup shredded white cabbage
Tomato salsa, recipe below
Bermuda onion, chopped
Sour cream
Method:
In a small bowl, combine oregano, paprika, chile pepper, garlic powder, coriander, salt and black pepper.
Sprinkle mixture over fish fillets, and rub to coat.
Heat grill on high.
Place fish in grill basket or grate and brush with olive oil, turn grill down to medium-high.
Grill about 10-12 minutes until fish flakes easily with a fork.
Assemble tacos:
Use a fork to break cod into flakey pieces and place on warmed (I warm them in the micro) tortillas. Top with shredded cabbage and tomato salsa.
Use a fork to break cod into flakey pieces and place on warmed (I warm them in the micro) tortillas. Top with shredded cabbage and tomato salsa.
While fish is cooking, make salsa:
Tomato Salsa
6 plum tomatoes, peeled and seeded
¼ cup chopped onion
1 jalapeño, chopped (for less heat, discard ribs and seeds)
1 garlic clove, minced
2 tablespoons lime juice
Salt and pepper, to taste
Method:
Chop tomatoes and place in a medium bowl.
Add remaining ingredients to tomatoes and combine well.
Let stand for 15 minutes to develop flavor and adjust seasonings if necessary.
Refrigerate or let stand at room temperature for 2 hours.
Spoon over tacos.
4 servings
ENJOY!
Add remaining ingredients to tomatoes and combine well.
Let stand for 15 minutes to develop flavor and adjust seasonings if necessary.
Refrigerate or let stand at room temperature for 2 hours.
Spoon over tacos.
4 servings
ENJOY!
